Eggs in cocotte with mild Provolone Valpadana P.D.O., mint and lemon peel
- 8 eggs at room temperature
- 160 g mild Provolone Valpadana P.D.O.
- 1/2 bunch of fresh mint
- 500 ml fresh cream
- 1 glass of white vinegar
- 2 small edible lemons
- salt, black pepper
- Croutons of bread, to serve with
- Doses for: 4 people
- Preparation time: 45 minutes
How to prepare Eggs in cocotte with mild Provolone Valpadana P.D.O., mint and lemon peel
Fill a high-sided pan with water and heat it with vinegar until the first signs of boiling.
Ramp up the liquid with a spatula to create a vortex in the centre and cook the poached eggs, one at a time, for three minutes.
Drain the eggs with a skimmer and let them cool for 2 minutes in very cold water. Dry them on absorbent paper and keep them aside.
Heat the cream in a saucepan and reduce it for about 10 minutes, adjusting it with salt and pepper.
Finely chop the well washed and dried mint and cut the mild Provolone Valpadana P.D.O. into 4 1 cm thick washers. Scratch the rind of the two lemons and keep it aside.
Place 2 eggs in each cocotte, cover with cream, sprinkle with mint and put the cheese washers on top.
Bake in grill mode, at 220°, about 4 minutes, just enough time to gratin the mild Provolone Valpadana P.D.O. cheese.
How to serve
Remove from the oven, add the lemon rind and serve with bread croutons.
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